Spaghetti & Meatballs (the paleo-zone way)

 

Say “Ciao” to those cravings for pasta, in fact–you may never want to go back!  

Ingredients:

1 Spaghetti Squash

1 jar marinara/tomato sauce (look for low sodium and sugar content–we like the Costco brand or Classico)

1 package ground turkey

Spices galore!  (seriously folks, only your imagination can limit you!)


Preparation:

  • Preheat your oven to 375 degrees
  • Cut your spaghetti squash in half, scrape the seeds out and lay both halves in a cookie sheet or pyrex dish with approximately 1/2″ water in it
  • Bake squash for 45 minutes, flipping it halfway
  • When the squash is done, scrape it into a bowl and marvel at it’s fun, craziness–save for later

              Spaghetti squash


  • Meanwhile, mix a bunch of fun spices into your ground turkey meat.  Think pepper, italian seasoning, onion, or red pepper flakes to name a few
  • Measure out 1.5 oz, make into meatballs and place on baking sheet
  • Bake meatballs approx 20 min (throw them in when your squash is about halfway done)


  • Meanwhile again, empty your marinara in a saucepan to heat through, and spice it up with some fresh garlic, oregano, basil, or thyme.  Doctor it up!
  • When your meatballs are done, throw them into the marinara and let simmer!  

Alright people!  Now you are ready to serve this up….here is your measurements if zoning:

1 cup spaghetti squash = 1 C

3 1.5 oz turkey meatball = 3 P

1 cup marinara = 2 C

To make sure that you get a complete meal, either add some fats by tossing some olive oil into your squash (1 teaspoon = 3 F) or have them elsewhere like with your dessert!

MMMMMMMMM……Belissimo!

Comments

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